(repost)
Middle Son feted us with one of his famous oven pancakes on the weekend, his two- and four-year-old now are part of the family audience that enjoys watching the process. It was delicious. I had not made one for ages and was motivated to do so. He doubled his recipe and produced a large confection. I cut down my recipe.
Oven 450 degrees
Beat three eggs until light and frothy; add 1/4 tsp salt, 1/2 c flour , 1/2 c milk and beat until smooth. I used whole wheat flour and soy milk and a hand egg beater.
Heat some butter in an 8 inch cast iron skillet on top of stove, spread around bottom and up sides of pan, pour batter into this. (photo) Pop into oven.
Bake for about 15-20 minutes until puffed and golden. Then lower temp to 350 and give it an extra five minutes.
While it was baking I cooked some brown mushrooms in butter and then added a handful of brown olives.
Here the pancake has relaxed before the savoury topping was added; normally it would have been added as soon as pancake came from oven and served immediately; normally I do not decide at last moment to photograph a meal and then go in search of the camera.
It was delicious.